Ganache is the term for a filling or a glaze made by heating cream and chocolate together and emulsifying by stirring. This is my basic recipe; however, don't be fooled into thinking it's easy - ganache can be a bit temperamental. You can make a ganache well ahead, refrigerate it, and melt it down when you need it.
1) Place the chocolate chips in a heatproof bowl. In a small saucepan, bring that cream to a boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds, then stir the mixture until it comes together. Let the mixture stand at room temperature until it sets to a spreadable consistency, about 1 hour. Slightly whisk it to thicken.
Store in the refrigerator if not using right away, but you'll have to remelt it, see tip below when you're ready to use it.
Mocha Ganache: Add 2 tablespoons instant espresso powder to the cream in the saucepan before you bring it to a boil.
TIP: HOW TO REMELT A GANACHE
You will not be able to spread a cold ganache, so it needs to be gently, partially remelted. To do this, put the ganache in a metal bowl and place it directly over a low flame. When a little of the ganache melts at the bottom of the bowl, whisk it up into the rest of the ganache to loosen it up. Repeat the process (if necessary) until the ganache reaches spreading consistency.
Makes enough to fill and frost a 9 inch layer cake
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|Serving Size: 1 Serving (494g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1520 (77%)|
|Amt Per Serving||% DV|
|Total Fat 168.9g||225 %|
|Saturated Fat 103.3g||517 %|
|Monounsaturated Fat 51.3g|
|Polyunsanturated Fat 6g|
|Cholesterol 407.6mg||125 %|
|Sodium 134.6mg||5 %|
|Potassium 938.5mg||25 %|
|Total Carbohydrate 132g||39 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 120.4g|
|Protein 14.3g||20 %|
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Calories per serving: 1965
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